Easy Creamy Spinach Artichoke Chicken

This creamy spinach artichoke chicken recipe is an easy 20-minute one-pan dinner. We love it on its own but it’s great with pasta too!

Ingredients

Full recipe + amounts can be found in the recipe card below. 

• Chicken breasts. I used boneless, skinless chicken breasts.
• Olive oil. 
• Baby spinach. 
• Artichokes. I used char-grilled artichokes but use any you can find.
• Parmesan cheese.
• Cream. Heavy / whipping cream.
• Sour cream.
• Garlic. 
• Lemon. 
• Salt and pepper. 

How to make spinach artichoke chicken

1. Sear the chicken: Drizzle the chicken breasts with olive oil and season generously with salt and pepper. Heat a large frying pan over medium-high heat then add the chicken. Allow to cook for 5 minutes per side, until well-browned and cooked through. Remove and set aside.
2. Make the sauce: In the same pan, add a splash of oil then add the onion and garlic. Cook for a few minutes until soft and translucent then add the baby spinach. Allow to wilt then pour in the cream, sour cream and lemon juice. Allow to simmer for a few minutes until the sauce has reduced and thickened slightly then add the Parmesan, artichokes and lemon juice. Season to taste then add the chicken breasts on top. Simmer for a few more minutes then serve topped with fresh basil.

Can I make this recipe ahead?

This recipe only takes a few minutes to make but if you’d prefer, you can make the sauce a few hours ahead and just add the seared chicken at the last minute. I wouldn’t recommend freezing this recipe as the cream might split once thawed. Leftovers can be kept covered in the fridge for a day and reheated in a warm pan. If the sauce splits, add a splash of water and stir to combine.

Chicken breast recipes

1. Lemon chicken with creamy spinach orzo
2. Easy BBQ chicken
3. Easy broccoli cheddar chicken